Pete-zza and Chiguy:
Thanks for your inputs.
Sorry, no pics. Bad English following ;-)
There was not a pizza party the past weekend. Was a dinner party instead of it.
With “empanadas”, a typical pastry dough filled with seasonings (mini-calzoni?), rolled buns, appetizers and, of course, a couple of pizzas.
The pizza dough was prepared the day before, using a Tom Lehmann´s modified recipe, as following
For two pizzas,
Flour 100% 400g 14.14oz
Water (cold, 15.5 °C 60°F) 63% 252g 8.9oz
Salt 1.75% 7g 0.25oz
EVOO 3% 12g 0.42oz
Pre-ferment 15% 60g 2.12oz
Honey 1% 4g 0.14oz
Final weight 735g 25.97oz
Taking the advice from Chiguy, the oil quantity was incremented from 1% to 3%.
The pre-ferment (50/50), bubbly and intense, was reduced from 20% (the normal quantity always been used by me) to 15%. This because the dough with 20% had rose too much in a 24 hours rest.
The honey had the function to add some color to the crust and slightly increased the hydration of the final dough.
Working with the dough,
I first put all the water in the bowl, then the flour and mixed by 3’ until the water was fully taken by the flour. This mixture rested by 45’ (autolyse). Then the pre-ferment was added and mixed by 1’ or so. The next steps were to add the salt and honey and, finally, the oil. The complete dough was mixed by 3’ or so in medium speed and finished by hand on floured counter (another couple of minutes, may be). I am a fan of short mix, however I have not a lot of data comparing short with extensive mix, may be my mistake.
The dough was, IMO excellent, smooth, not sticky and delicate. I could not note the added oil and honey.
The dough final temperature was 24°C 75°F. The dough was divided, shaped in two balls and placed in the refrigerator to 24 hours rest.
At the baking day, the oven was prepared by adjusting one of the racks higher with a pizza stone in it and the second rack lower, near of the gas fire source.
The oven was pre heated at the highest temperature (sorry no measure here, estimated 500°F).
One of the dough (let call it 1) was shaped to a skin and rested on the peel by 30’, before dressing.
The other dough (2) was immediate shaped to a skin and dressed as normally.
The both dough were quite extensible with moderate elasticity and were quite easy to work with.
Both of dough were dressed quite similar, coated with EVOO and topped with tomato sauce, jam, salami, provolone and mussarella.
The 2 dough went to the pizza screen in the lower rack and the 1 to the pizza stone in the higher one.
After 12/13’ the 1 in the stone shows some color and was changed to the lower screen. The pizza 2 on the screen goes to the higher stone.
Total baking time was 18’ for the dough 1 on the stone and 22 for the dough 2 on the screen.
The dough were both tasty.
The pizza 1 shows little ovenspring, the crust was cracker in the middle and the rim was not so light and airy as I like but showing same irregular little holes. Was a little hard and dense, this means, easiest to bit it than to use a fork on it.
The pizza 2 shows a larger ovenspring. The crust was a little softer than the dough 1, better in color and more equilibrated. Not so bad at all, but nothing to be proud of.
The interesting thing with these pizzas was that, in the next day, reheating some leftovers in the microwave (high power, 15 seconds) the taste was very good and the crust was more “friendly”. Is the first time in which I could say that the leftovers were better that the original pizza.
Resuming, IMHO, nothing could be compared to a hot wood oven when baking this style of pizzas. (Chiguy, the average baking time in my brick oven is 2’, with great ovenspring)
The results of my efforts were not satisfactory, may be because I am comparing with the normal brick oven pizzas.
I had made Chicago style pizzas in the home oven and the results were very good, same as foccaccia (lots of oil)
Of course, I am not quitting, and with your help I am sure that I will master my home oven for the NY style too.